Discover our Quick Keto Hawaiian Rolls update, now nut-free and gluten-free! Enjoy deliciously soft rolls perfect for your keto diet.
Deliciously Low-Carb and Allergy-Friendly Bread Alternative
This recipe focuses on creating quick keto Hawaiian rolls that cater to various dietary needs. These rolls are low in carbohydrates, making them suitable for those following a ketogenic diet. They are also nut-free, gluten-free, sugar-free, and diabetic-friendly, making them an excellent option for anyone looking to enjoy bread without the typical carb load.
The key ingredients for this recipe include coconut flour and whole psyllium husk, which contribute to the texture and flavor of the rolls. Additionally, pineapple extract is used to enhance the Hawaiian flavor profile, making these rolls a delicious alternative for those who miss traditional bread. This recipe provides a unique way to enjoy a beloved flavor while adhering to dietary restrictions.
Deliciously Guilt-Free: Transforming Classic Hawaiian Flavors into Keto-Friendly Rolls!
Welcome back once again all of my low carb friends. And for those of you who are here for the first time, welcome. Today I have another very easy keto bread recipe for you. Today I am going to show you an updated version of my keto Hawaiian rolls. Y’all know that I’ve always tried to make my bread.
Recipes taste better and better and better. Even though my last keto Hawaiian rolls were delicious, hopefully these ones will be even better. So, if you want a printable version of this recipe, you can check out my website at janet’s delicious lowcarbitchen.com. You can find a printable version of this recipe and other goodies there for you.
And if you’re new to the channel and you want to see lots of easy, delicious, low carb keto recipes, make sure you click that subscribe button and click that notification bell that’s right next to the subscribe button. That way, you can be notified every time I put out new videos. And if you are a music lover, make sure you check out the link in the.
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Those affiliate links, a small portion of your purchase will go to me and help support the channel. So, while you do all that, let’s get cooking. Preheat your oven to 375°. Line a 9×5 in loaf pan with some parchment paper and allow the paper to hang over the side so you can easily.
Remove the rolls once they’re done baking. Grind 5 g or around 1 tbsp of whole psyllium husk until it’s about half of its volume. So by the time you get done grinding it, it should be around 1 and 1/2 teasp. Place the ground psyllium husk into a large mixing bowl. Add 77 gram or around 11 tsp of coconut flour. 15 g or around 1 tbsp of baking.
Powder. 50 g or around a four cup of the granulated sugar substitute of your choice. I’m using granulated monk fruit sweetener. You can adjust this more or less depending on how sweet you want your rolls. Add a/ teaspoon of salt. And if you want to, you can add some dry seasonings or dry spices to give your rolls a little bit of flavor. I’m just.
Adding a little bit of instant dry yeast. I like that yeasty flavor in my bread products. Sift all the dry ingredients into the bowl with the psyllium husk until everything is fully combined and there are no lumps in the dry ingredients. Add three large room temperature eggs, a4 cup of butter that’s been melted, 2 teaspoon of.
Pineapple or apple extract. This again is optional. One of the things that makes Hawaiian rolls unique is a little bit of a pineapple type taste. You can also adjust it more or less depending on how dominant of a pineapple flavor you want in your rolls. Add 118 ml or around a/2 cup of hot water. Make sure this water is very hot. Doesn’t necessarily.
Have to be boiling, but you do want it very hot. The heat helps to soften the psyllium husk and helps it to activate so it can bind all your ingredients together. Stir the wet ingredients into the dry ingredients for about 1 minute or until everything is combined and a dough forms. At first, the mixture might seem a little bit soupy or wet, but as.
You keep stirring it, there will be a nice dough that forms. After you’ve stirred the dough for a minute, scrape down the sides of the bowl and push your dough to the center of the bowl. Knead the dough in the bowl for about 1 minute or until it’s smooth and forms a ball. After you’ve kneaded the dough for 1 minute, then let it sit uncovered at.
Room temperature for about 15 minutes so that it can absorb any extra moisture and the psyllium husk can start doing its binding magic. After 15 minutes, divide the dough into about eight portions. It’s roughly around a four cup for each portion. Roll each dough portion into a smooth ball. Now, I’m making mine on the smaller side because.
I’m going to use them as appetizer rolls. I’m probably going to fill them with some chicken salad or something like that. Just something as a little appetizer. So, if you want more of like a dinner size type roll, you can always make these a little bit bigger. It’s up to you what size you want your rolls to be. Just remember, if you do make them.
Bigger, you’re not going to have eight portions. You’re going to obviously have less. Place the rolled dough portions side by side into your prepared loaf pan. Then, use the palm of your hand or your fingers and very slightly flatten the tops of the rolls. So, you don’t want to flatten these completely. You just want to flatten them just a little.
Bit so that the tops don’t crack from the steam inside the rolls when they’re baking. Melt one tablesp of butter. Then, brush the melted butter on top of the rolls. Place the rolls in your preheated oven and bake at 375° for 25 to 30 minutes or until the rolls are golden around the edges. Once the rolls are done baking, remove them.
From the oven and allow them to cool in the pan for at least 20 minutes or until they’re firm. Once the rolls are firm, grasp the overhanging parchment paper. Lift the rolls out of the pan and transfer them to a wire rack. Then, separate the rolls and place them on the rack. You can serve these warm or at room temperature. When you are ready to.
Use them, turn the rolls on their side and cut them in half horizontally to create a top and a bottom. You see inside here, they have a nice crumb. They’re really nice and soft without being wet. You can eat these plain or you can spread some butter on them or some filling of your choice. All up to you how you want to serve them. If you.
Do have any leftovers, allow them to cool to room temperature. Then store them in an airtight container at room temperature for up to three days or in an airtight container in your refrigerator for up to 5 days or in a freezer safe airtight container in your freezer for up to 1 month. If you do choose to freeze these, make sure you.
Wrap them individually in some plastic wrap before you put them into your freezer safe container or just put pieces of parchment paper in between each one of the rolls. That way they don’t freeze together and when you’re ready to use them, you can just take out however many you want. Then eat and enjoy. And that’s our recipe of the day.
I hope you enjoyed it. If you did and you want to see more recipes like this, make sure you click that thumbs up like button, click that subscribe button, leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those out there for you. And as always, keep cooking.
